Pound Cake

There’s something truly magical about the aroma of baking a freshPound Cake wafting through the house. I remember the first time I ventured into the world of baking this delightful treat. It was a rainy afternoon, and the clouds were bursting with raindrops while my heart brimmed with excitement. I wanted to create a dessert that felt like a warm hug, something that could lift spirits on a gloomy day. That’s how I stumbled upon the recipe forPound Cake. With its buttery richness and soft, tender crumb, this cake quickly became a family favorite.

As I gathered my ingredients, the anticipation grew. Each component, from the silkybutter to the sweet, crystallinesugar, played a crucial role in the cake’s final texture. I still remember my grandmother’s words: “A goodPound Cake deserves the best ingredients.” Her wisdom fueled my determination to make it perfect. The first time I pulled the golden cake from the oven, it felt like I had achieved something monumental; the smell alone was intoxicating enough to make anyone weak at the knees.

Every slice ofPound Cake tells a story, and each bite is a reminder of cherished moments spent with loved ones. Whether enjoyed as an afternoon treat with a cup of tea or as a sweet ending to a family gathering, this cake never fails to bring smiles. Today, I’m thrilled to share my take on this classic recipe, one that has a special place in my heart, and I hope it finds a cozy spot in your home too.

Ingredients to Make Pound Cake

The ingredients for thisPound Cake are simple yet essential. Each component plays a vital role in creating that signature buttery texture and rich flavor. The union of these ingredients allows for a delightful cake that is soft and moist, perfect for any occasion.

• 1½ cups unsalted butter, softened – This is the heart of the cake, providing richness and flavor.
• 3 cups sugar – Sweetens the cake and contributes to its tender crumb.
• 5 large eggs – Bind the ingredients together and add moisture.
• 3 cups all-purpose soft-wheat flour – The structure of the cake, giving it body and texture.
• 1 tsp baking powder – Helps the cake rise and achieve a lovely light texture.
• ¼ tsp salt – Enhances the flavors of the cake, balancing the sweetness.
• 1 (5-oz) can evaporated milk – Adds moisture and richness to the batter.
• ⅔ cup heavy cream – Makes the cake even more decadent and moist.
• 2 Tbsp almond extract – A fragrant addition that complements the vanilla.
• 1 tsp vanilla extract – The classic flavor that rounds everything off beautifully.

Step by Step Guide for Pound Cake

Creating a stunningPound Cake is an adventure filled with delightful steps. Each phase of the process is an opportunity to enjoy the simple joys of baking. Let’s dive into the fun!

1. Preheat your oven to 350ºF. Prepare your 10-inch tube pan by greasing and flouring it. This step is crucial to ensure that your cake releases easily once baked.
2. In the bowl of your stand mixer, add the unsalted butter. Beat it at medium speed for about 6 minutes, until it’s light and fluffy. This aeration is key to achieving a soft texture.
3. Slowly incorporate the sugar into the butter mixture. Continue to beat for another minute; you’ll want it to look creamy and well combined.
4. One by one, add the eggs, ensuring to beat just until the yolk disappears after each addition. This helps integrate air into the batter.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential to ensure even distribution of the dry ingredients.
6. In another bowl, blend the evaporated milk and heavy cream. This combination adds moisture and richness to the cake.
7. Now, it’s time to combine everything. Add the dry flour mixture and the cream mixture to the butter mixture alternately. Start with one-third of the flour, half the cream, another third of the flour, the remaining cream, and finally the last third of the flour. This method helps maintain the cake’s lightness.
8. Once everything is combined, lower the mixer speed and beat the batter gently. It should be smooth and creamy.
9. Stir in the vanilla extract and almond extract. These flavors will elevate your cake!
10. Pour the batter into your prepared pan. Use a spatula to smooth the top, ensuring it’s evenly spread.
11. Place the pan in the oven and bake for 60 to 75 minutes. Check for doneness by inserting a long wooden pick; it should come out clean when the cake is ready.
12. Once baked, cool the cake in the pan on a wire rack for 1 hour. After that, gently remove it from the pan and let it cool completely on the rack.

Ways to Customize

While the classicPound Cake is divine on its own, there are numerous ways to make it uniquely yours. Here are some ideas to get you started!

• Infuse with Citrus: Add zest from orange or lemon for a refreshing flavor twist.
• Mix in Nuts: Chopped nuts, like pecans or walnuts, can add a delightful crunch.
• Chocolate Chip Version: Fold in chocolate chips for a decadent touch. Chocolate lovers will adore this customization!
• Fruit Additions: Fresh berries or peaches can be mixed in for a fruity surprise.
• Glaze it Up: Create a simple glaze by mixing powdered sugar with a little milk and drizzle it over the cooled cake for extra sweetness.

How to Enjoy Pound Cake

Serving your deliciousPound Cake can be just as fun as making it. Here are some ideas to enhance your experience:

• Slice and Serve: Serve slices ofPound Cake with a dollop of whipped cream for a simple yet elegant dessert.
• Pair with Coffee or Tea: A warm slice alongside your favorite brew makes for a perfect afternoon treat.
• Toast it Up: Lightly toasting slices ofPound Cake and topping with fresh fruit can create a delightful breakfast option.
• Seasonal Options: For holidays, consider serving with seasonal fruits or a festive glaze to celebrate the occasion.
• Perfect for Picnics: Pack slices for a picnic; it travels well and is a hit among friends and family.

FAQ

Conclusion

The Pound Cake is a timeless classic that brings warmth and joy to any gathering. Its buttery richness and versatility make it a beloved dessert across generations. I encourage you to try this recipe and experience the delightful flavors for yourself. It’s not just about baking; it’s about making memories in the kitchen that last a lifetime. Enjoy each slice and the happiness it brings!

Pound Cake

The ultimate comfort food, this Pound Cake is incredibly moist and buttery, making it the perfect treat for any occasion. With its rich flavor and delightful texture, it’s a crowd-pleaser that you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 420 kcal

Equipment

• Kitchen-Aid Mixer
• Tube Cake Pan

Ingredients

  

• 1.5 cups Unsalted butter softened
• 3 cups Sugar
• 5 large Eggs
• 3 cups All-purpose soft-wheat flour (White Lily)
• 1 tsp Baking powder
• 0.25 tsp Salt
• 1 5-oz can Evaporated milk
• 0.67 cups Heavy cream
• 2 Tbsp Vanilla extract
• 1 tsp Almond extract

Instructions

 

• Preheat your oven to 350ºF. Prepare your 10-inch tube pan by greasing and flouring it. This step is crucial to ensure that your cake releases easily once baked.
• In the bowl of your stand mixer, add the unsalted butter. Beat it at medium speed for about 6 minutes, until it’s light and fluffy. This aeration is key to achieving a soft texture.
• Slowly incorporate the sugar into the butter mixture. Continue to beat for another minute; you'll want it to look creamy and well combined.
• One by one, add the eggs, ensuring to beat just until the yolk disappears after each addition. This helps integrate air into the batter.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential to ensure even distribution of the dry ingredients.
• In another bowl, blend the evaporated milk and heavy cream. This combination adds moisture and richness to the cake.
• Now, it's time to combine everything. Add the dry flour mixture and the cream mixture to the butter mixture alternately. Start with one-third of the flour, half the cream, another third of the flour, the remaining cream, and finally the last third of the flour. This method helps maintain the cake’s lightness.
• Once everything is combined, lower the mixer speed and beat the batter gently. It should be smooth and creamy.
• Stir in the vanilla extract and almond extract. These flavors will elevate your cake!
• Pour the batter into your prepared pan. Use a spatula to smooth the top, ensuring it’s evenly spread.
• Place the pan in the oven and bake for 60 to 75 minutes. Check for doneness by inserting a long wooden pick; it should come out clean when the cake is ready.
• Once baked, cool the cake in the pan on a wire rack for 1 hour. After that, gently remove it from the pan and let it cool completely on the rack.

Notes

• Tip 1: My pound cake was ready at about 60 minutes. The original recipe calls for cooking the cake for 75 minutes. All ovens are different. I suggest checking the cake at 60 minutes and add more time if necessary.
• Tip 2: Use White Lily Flour for best results.
• Tip 3: If you can’t find White Lily, any all-purpose flour can be substituted.

Keyword Classic Pound Cake, Easy Pound Cake, Moist Pound Cake, Pound Cake Recipe